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A hearty bowl of Ginger Garlic Chicken Noodle Soup with shredded chicken, carrots, wide noodles, and green onions, served with golden bread.
Daniel

Hearty Ginger Garlic Chicken Noodle Soup

A soul-warming and aromatic chicken noodle soup infused with the vibrant flavors of fresh ginger and garlic, tender chicken, and comforting noodles. It's the perfect remedy for a chilly day or a boost when you're feeling under the weather.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp olive oil or other neutral oil
  • 1 medium yellow onion chopped
  • 3 inch fresh ginger peeled and grated (about 2 tablespoons)
  • 6 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 8 cups low-sodium chicken broth or homemade stock
  • 1 cup water (optional, for thinning if desired)
For the Chicken & Noodles
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces, or shredded cooked chicken
  • 8 oz egg noodles or ramen noodles, thin spaghetti broken into pieces
For Seasoning & Finish
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tsp toasted sesame oil
  • 1/2 tsp black pepper freshly ground
  • Salt to taste
  • 5 oz baby spinach fresh
  • 1/4 cup fresh cilantro chopped, for garnish (optional)
  • 2 stalks green onions thinly sliced, for garnish (optional)

Equipment

  • Large stockpot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Ladle

Method
 

Prepare Ingredients
  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 3-5 minutes until softened and translucent.
  2. Stir in the grated ginger and minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Add the diced carrots and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until they start to slightly soften.
Simmer the Soup
  1. Pour in the chicken broth (and optional water, if using). Bring the mixture to a rolling boil, then reduce the heat to medium-low, cover, and let it simmer for 10-15 minutes to allow the vegetables to tenderize and flavors to meld.
Add Chicken and Noodles
  1. Add the chicken pieces to the simmering soup. If using raw chicken, cook for 8-10 minutes, or until the chicken is cooked through and no longer pink inside. If using pre-cooked shredded chicken, add it now and cook for 2-3 minutes to heat through.
  2. Stir in the egg noodles. Cook according to package directions, usually 5-8 minutes, until al dente. Be careful not to overcook them.
Finish and Serve
  1. Stir in the soy sauce, toasted sesame oil, and black pepper. Taste and adjust salt as needed.
  2. Add the baby spinach and stir until it wilts, which should only take about 1-2 minutes.
  3. Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and sliced green onions, if desired. Serve immediately.

Notes

For an extra kick, add a pinch of red pepper flakes with the ginger and garlic.
If you prefer a thicker soup, you can reduce the amount of broth slightly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb more broth over time, so you might need to add a splash of water or broth when reheating.
This soup is excellent for meal prepping; you can cook the noodles separately and add them to individual servings right before eating to prevent them from getting mushy.